“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.

Directions (Click image to enlarge it)

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Step 1

In a bowl mix well all the 1 to 8 ingredients and make batter.

Step 2

Remove the stick stems and nerves from the colocasia leaves / taro leaves[ you can find lot of small nerves and sub nerves in the back side of this leave] and wash the leaves well.Wipe them with kitchen towel and keep aside. You can start this process early a couple of leaves a time, when ever you find time.

Step 3

Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down[ deveined portion up]. Apply a thin layer of prepared batter on the back side of the colocasia leaf.

Step 4

Place another leaf over it and apply batter.

Step 5

Fold sides and roll to form a cylindrical roll.

Step 6

Stem this roll for 30 minutes.

Step 7

The colour of the leaves will slightly change, check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.

Step 8

Take out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.

Step 9

For seasoningHeat oil in a pan, add 1 1/2 tsp mustard and sesame [white or black and can add hing ] seeds

Step 10

after splutter, add this partha pieces and stir slowly for 5 minutes and little fry both sides.

Step 11

Garnished with grated coconut [ chopped coriander also can use for garnish].